Chargrilled Chicken & Vegetable Stack
This stack of beautifully grilled chicken, beetroot, and vegetables topped with a fragrant pesto topping is sure to be a crowd pleaser whether you are entertaining guests or your family! It's the perfect solution for any BBQ meal as everything is so easy to put together. The natural goodness of Golden Circle Beetroot adds a juicy touch to the dish and brings the flavours of chicken and vegetables together perfectly.
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp chopped oregano
1 tbsp chopped flat leaf parsley
1 clove garlic, finely chopped
Freshly ground pepper and salt, to taste
4 chicken fillets, skin removed
225g can GOLDEN CIRCLE Sliced Beetroot, drained
2 medium zucchini, sliced lengthwise
1 small eggplant, sliced
1 red capsicum, sliced into thick wedges
1 tbsp coriander or basil pesto
½ cup HEINZ Whole Egg Mayonnaise
Lemon wedges, for serving
Combine marinade ingredients in a bowl and divide marinade between two bowls. Add chicken fillets to one bowl and vegetables to the other. Allow chicken to marinade for 20-30 minutes.
Meanwhile, heat barbeque grill plate to hot. Place the vegetables on the hot grill plate and cook for approximately 3-4 minutes each side until soft with distinctive grill marks. Return cooked vegetables to marinating bowl and set aside.
Cook chicken fillets on a hot grill until chicken is cooked through. Allow to rest for 5 minutes before slicing. Combine mayonnaise and pesto and set aside.
To serve, place a selection of vegetables and GOLDEN CIRCLE beetroot on each plate and top with sliced chicken. Pour over remaining marinade from the vegetable bowl. Serve with a dollop of coriander pesto and a wedge of lemon.
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